Mom’s Easy Potato Omelet

Mom’s Easy Potato Omelet is called “Frittata di Patate” in Italy. Light and delicious, Mom’s easy potato omelet can be made in just a few minutes with chopped potatoes, chopped onions, eggs, salt and black pepper. With these simple ingredients, you can whip up a quick meal that is perfect to serve for breakfast, brunch, and even as a light dinner!

Nothing fancy about this omelet, just a cheap and easy dish to whip up and serve. Tender and flavorful potatoes and onions are chopped into small pieces and sauteed in a skillet for a few minutes then mixed with scrambled eggs to make this omelet a very light – yet satisfying dish.

On weekends, my son would always request his favorite breakfast, this easy potato omelet. Of course, as a mom to 4 fussy kids, I became a short order cook years ago, making pancakes for the girls, espresso for my husband, and whipping up this potato omelet, especially for my son.

Oh… what a mother does for love!

This is an old recipe from our archives I decided to revive. It’s an oldie but still a goodie!!

Mom’s Easy Potato Omelet makes a wonderful light meal without a lot of fuss! And a dish that won’t disappoint! Another light dish you may want to try is our Eggs with Tomatoes and Cheese.

Mom's Easy Potato Omelet is made with potatoes and onions and is ready in minutes! Makes a delicious and satisfying meal to serve anytime!

Ingredients

2 Idaho potatoes - peeled, chopped into small pieces

1 onion - chopped

2 Tbsp. olive oil - divided

1 Tbsp. butter

3 eggs

sea salt and black pepper to taste

Instructions

Peel and chop potatoes into small pieces.

In a medium non-stick skillet, add 1 tablespoon of olive oil and butter on medium heat. Add chopped potatoes, chopped onions, some salt and pepper. Lower the heat, stir and cover, simmer for a few minutes until the potatoes are golden brown, about 6 minutes.

While the potatoes are cooking. In a medium, bowl, scramble the eggs. When the potatoes are tender to the fork, remove and add the potatoes into the egg mixture and mix until well combined.

Using the same skillet, add 1 tablespoon of oil, and heat on low heat for 1 minute.

Add the egg and potato mixture and simmer for a few minutes, until the bottom is golden brown. Then gently flip the omelet over and continue to cook the other side for about 2 to 4 minutes more, until the bottom of the omelet is golden brown and fully cooked. Remove and cut into triangle slices and serve.

Serves 4

Notes

Keep in mind, the smaller you make the potato pieces, the faster they cook up!

3.5.3229

Hey friends! If you make this dish, snap a photo and hashtag it #2sistersrecipes. We’d love to see what you cook!